Keto Green Curry Paste

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    40 min

Keto Green Curry Paste

Green curry paste gets its vibrant, green color from plenty of cilantro and a hefty handful of spicy Thai green chilis. This paste is very hot, which is why it’s condensed and should only be used at a tablespoon at a time. You can use this recipe in the Carb Manager Green Beef Curry, or you can include it with other beef dishes, chicken, or fish.

Jessica L.

  • Net Carbs

    4.3 g

  • Fiber

    0.6 g

  • Total Carbs

    4.8 g

  • Protein

    0.8 g

  • Fats

    2.4 g

41 cals

Keto Green Curry Paste

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Garlic


    1-½ ounce

  • Ginger Root, Raw

    Ginger Root, Raw

    ½ ounce

  • Shallot


    1-½ ounce

  • Lemon Grass (citronella), Raw

    Lemon Grass (citronella), Raw

    ¼ ounce

  • Olive Oil

    Olive Oil

    ½ tablespoon

  • Cilantro


    ¾ cup, chopped

  • Lime Juice, Fresh

    Lime Juice, Fresh

    ½ each - juice from one lime

  • Raw Hot Green Chili Peppers

    Raw Hot Green Chili Peppers

    1 ounce

  • Coriander, Seed

    Coriander, Seed

    0.5 teaspoon

  • Salt


    0.25 teaspoon

  • Olive Oil

    Olive Oil

    ½ tablespoon

Recipe Steps

steps 5

40 min

  • Step 1

    Preheat an oven to 375 degrees. Prepare the garlic by chopping off the very top of the head to expose the cloves. Peel the ginger and shallot. Gather the lemon grass as well.
    Step 1
  • Step 2

    Set each aromatic in its own piece of foil. Arrange these items on a baking tray and drizzle the first amount of olive oil across each ingredient.
    Step 2
  • Step 3

    Wrap the foil tightly around each aromatic. Bake the tray of ingredients for 30 minutes until the ingredients are very tender and fragrant.
    Step 3
  • Step 4

    Allow the baked ingredients to cool slightly for easier handling. Then, combine them with all the remaining ingredients in a food processor (be sure to remove any skin that may have stuck to the garlic clove). Remove the stems from the hot chilis as well (about 15 small chilis). You can gently drizzle in the final amount of olive oil to create a smoother paste.
    Step 4
  • Step 5

    Use in curry recipes or any other dish you find will pair well with green curry paste!
    Step 5

Comments 4

  • Gaynor H

    Gaynor H 4 years ago

    I don’t unstandard the point in roasting the ingredients to be honest as the colour just isn’t vibrant at all and I don’t have 6 tablespoons in total either wouldn’t it be better to keep the ingredients fresh or am I just missing something?

    • recipewriter

      recipewriter 4 years ago

      Roasting aromatic ingredients is important for densely-flavored curry pastes because the ingredients become far more flavorful. Roasting with olive oil will also extract moisture from the ingredients, so if you did not do this step that would explain why you do not have the full amount this recipe makes.

  • Anonymous

    Anonymous 5 years ago

    Is there a shelf life on this? How long can it be refrigerated for?

    • recipewriter

      recipewriter 5 years ago

      Hi there, I would suggest refrigerating the curry paste in an air tight container for no more than 2 weeks. The lime juice and salt should help preserve the ingredients and the bright colors during this time. Hope this helps!